Tasty Tuesday: Brawny Style Potatoes
Here’s one of those great side dishes that can accompany any meat or even stand alone as a meal. Robust enough for your favorite cowboy…guaranteed. 😉
I don’t know what made me think to mix the ingredients that make these so unique, but I’m glad I did.
Brawny Style Potatoes served on top of baby spinach with a simple boneless pork chop on top:
(click to enlarge)
Brawny Style Potatoes
by Heather McCullah
4 carrots peeled & chopped extra thick
salt/pepper/cumin to taste
3-5 tbsp’s water (if using a slow cooker)
1 can Stag Chili (Any Style, I use the turkey chili)
Scrub and rinse potatoes
Slice potatoes into thick slices (about 3/4 inch thick, leaving skins on them)
Scrub and rinse carrots
Peel & slice into thick chunks (about 2 inches per chunk)
Drizzle with a very small amount of olive oil until coated
Season with salt, pepper and cumin to your liking.
Option #1-Roast in an oven safe dish until done at 425 degrees.
Option #2-Toss into a slow cooker and add the water. Cook for about 4 hours on low or until done.
Add one can of stag chili to the potatoes and give everything a gentle toss to mix. Heat for 5 – 10 more minutes in the oven or slow cooker.
Serve alone or with any meat and veggie you like.